Fat Content and Composition of Animal Products

Proceedings of a Symposium

Cover
Front Matter
Introductory Remarks
Overview of the Role of Animal Products for Human Consumption
Health-Related Aspects of Animal Products for Human Consumption
The Consumer's Desire for Animal Products
Altering Fat Content of Animal Products through Genetics, Nutrition, and Managament
Genetics of Fat Content in Animal Products
Nutrition and Management Aspects of Ruminant Animals Related to Reduction of Fat Content in Meat and Milk
Nutrition and Management Aspects of Nonruminant Animals Related to Reduction of Fat Content in Meat
Eliminating Excess Fat in Meat Animals
Eating Quality of Meat Animal Products and Their Fat Content
The Federal Grading System for Animal Products
Market Implications of Changing Fat Content of Milk and Dairy Products
Status Report on the Alteration of Fatty Acid and Sterol Composition in Lipids in Meat, Milk, and Eggs
Commentary: Gilbert A. Leville
Commentary: E.C. Naber
Participants